Pig Roast

There is some possibility that the majority of the party was hungover on Wednesday morning. I saw few early-risers, and Jason’s washerboard game was less than impressive. I think he proclaimed his need for a nap shortly thereafter.

Regardless, Wednesday was about a pig roast, and to stay on the right side of politics, I will simply say that there was little question as to whom would do the cooking. Stephen’s father, Mr. C.J., went to the auction and purchased an 80 lbs. pig (see my post Late Already). He took it to slaughter, and then seasoned and prepped it himself. Stephen and I picked up the pig in this condition:

Folks in this part of the country roast their pigs in a tomb known as a Cajun Microwave. Mr. C.J.’s was built for him 30 years ago by a lumber company, and he has cooked 5 or 6 pigs per year. You no longer have to have them built nor build them yourself. Around here, you can pick one up at a hardware store.

This pig roasted away for 4 hours while we threw washers and drank. Dinner was ready by 5pm. The process of prepping, turninging, and serving the pig follows in the gallery, but let’s jump to the winning photo. This is the lovely bride, Miranda, demonstrating the proper technique for eating a pig tail.